Stuffed Potatoes With Ham, Thyme and Gruyere

“This is a Rachael Ray recipe. Add a salad and you’ve got a great dinner! This could also be done for OAMC. This uses wonderful French ingredients.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub potatoes with a drizzle of oil and pierce with a fork. Microwave on high (12 min) or bake until tender.
  2. Cool potatoes for 5 minutes, then split down the center and scrape potato flesh into a bowl. Set skins aside on a nonstick baking sheet. Preheat broiler to high.
  3. Meanwhile heat a small skillet over medium heat. Add 1 tablespoon of olive oil and sauté shallots, 2-3 minutes until just tender.
  4. To the cooked potato mixture, add shallots, ham, cheese, butter, milk, thyme and salt and pepper.
  5. Mash with a potato masher until combined, but not entirely lump-free.
  6. Scoop mixture in even amounts into skins and broil, 2-3 minutes, to lightly brown on top.
  7. Serve 2 halves with salad, dark bread and butter.

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